What I did with the first of my $.85 cans of organic pumpkin puree

Here is the recipe as found online.  I will give you my changes and comments in blue.  Because, really, who can pass up pumpkin waffles???  Not us.  Ella actually took a bite and said, "Mom, these are even good without syrup!!"

Ultimate Pumpkin Waffles Recipe


In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it.

It’s not meant to be a good recipe. It’s not meant to be great. It’s meant to be the best…

INGREDIENTS

makes 4 round “Belgian” style pumpkin waffles With my little waffle maker, we got 8 waffles

• 1/4 cup light brown sugar I doubled this and made them super sweet.  You could also do molasses or stevia

• 3 Tbsp. cornstarch

• 1 1/4 cup all-purpose flour I think the recipe would hold up well with some wheat flour subbed in

• 1 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1 3/4 tsp. cinnamon

• 2 tsp. ginger

• 1/4 tsp. cloves

• 1/2 tsp. freshly grated nutmeg*

• 2 large eggs

• 1 cup whole milk I used "Royal Rich" which is skim milk with some of the water removed

• 1 cup canned solid-pack pumpkin I used a wee bit more to make up for the fat I didn't have in the milk

• 4 Tbsp. unsalted butter, melted and warm  I think you could cut this down if you want to make them trimmer

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.


DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil I used butter for better flavor, but the waffles came out a little soggy, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.

These really were super yummy.  I couldn't get the boys to stop eating them.  Me either, for that matter!  They were a super good "breakfast" form of pumpkin pie.  Yum.